The Hotel St. Francis Cook Book Part 83

=Potage Alexandra.= Half veloute of chicken and half cream of potatoes.

=Veal kidney roast.= Secure a loin of veal with the kidneys left in, roll, season well and roast in the same manner as shoulder of veal.

=Fish patties, Bagration.= Small pieces of sole, twelve oysters, and twelve Little Neck clams boiled in white wine. Drain and add six heads of French mushrooms sliced, one sliced truffle, and enough white wine sauce to make the consistency of a stew. Have the patty sh.e.l.ls very hot, and fill.

=Turnips glaces.= Cut the turnips in pieces four times the size of an almond, and put to boil in salt water. When nearly done drain, add a small piece of b.u.t.ter and put in oven until yellow. Then add one spoonful of meat extract and glace them.

=Gendarme potatoes.= Cut the potatoes in the same shape as for French fried. Put in pan with piece of b.u.t.ter and roast in oven. When half done add one sliced onion and finish roasting. Sprinkle with salt and chopped parsley before serving.

=Celery root, field and beet salad.= Boil two peeled celery roots. When cold slice and put in salad bowl with field salad on top, and decorate with sliced boiled beets. Season with French dressing.

DECEMBER 21

BREAKFAST Stewed rhubarb Boiled eggs Dipped toast Rolls Coffee

LUNCHEON Sweet-and-sour bananas Consomme Ma.s.senet Blood pudding Mashed turnips Camembert cheese Crackers Coffee

DINNER Potage Reine Margot Celery Boiled salmon, sauce Riche Olivette potatoes Breast of chicken, Alexandra Hearts of lettuce Philadelphia ice cream a.s.sorted cakes Coffee

=Sweet-and-sour bananas.= Put six ounces of brown sugar and some pepper berries tied in cheese cloth, in one quart of vinegar and bring to the boiling point. Then add three sliced green peppers and boil for two minutes, add six sliced pimentos and remove the pepper berries. Peel one dozen bananas and put them in an earthern jar and pour the boiling vinegar and peppers over them. Let stand for twelve hours and serve cold.

=Consomme Ma.s.senet.= Garnish the consomme with boiled carrots cut in half-moon shape, and boiled macaroni cut in pieces one-half inch long.

Sprinkle with chopped chervil.

=Blood pudding.= Made of pork blood, etc., and may be obtained from your butcher. Broil or fry in b.u.t.ter.

=Potage Reine Margot.= To cream of chicken add some almonds mashed fine, mixed with a little cream, and strained. This is called almond milk.

=Sauce Riche.= Mix a tablespoonful of anchovy paste with a pint of Hollandaise sauce, add one truffle, three heads of French mushrooms, and one dozen shrimps cut in small squares.

=Breast of chicken, Alexandra.= Take the b.r.e.a.s.t.s of a raw roasting chicken, season with salt and pepper, put in saute pan with b.u.t.ter. Cook until nice and yellow, add one-half cup of cream and finish cooking.

Place the b.r.e.a.s.t.s on two oval croustades filled with string beans saute.

Add the cream gravy to a cup of Mornay sauce, with a little paprika, cover the b.r.e.a.s.t.s with this sauce and bake in oven till golden yellow.

Serve on napkin with parsley in branches.

=Vanilla Bavarois.= Boil one quart of milk with one-half of a split vanilla bean. Stir in gradually, until it gets creamy, six ounces of sugar mixed with the yolks of four eggs. Add five leaves of gelatine that have been washed in cold water, stirring until melted. Strain, when cold add one pint of rich, very stiff, whipped cream. Pour into moulds of fancy shape and place in ice box for about two hours. Serve with vanilla sauce or sweetened whipped cream flavored with vanilla.

DECEMBER 22

BREAKFAST Baked apples with cream Scrambled eggs with fine herbes Crescents Coffee

LUNCHEON Croustade Cancalaise Consomme Fleury Ragout a la Deutsch Roquefort cheese Crackers Coffee

DINNER Potage Faubonne Medaillon of sole, St. Victor Roast squab Asparagus Hollandaise d.u.c.h.esse potatoes Romaine salad Pineapple water ice a.s.sorted cakes Coffee

=Scrambled eggs with fine herbs.= Add to the eggs some fine cut chives, parsley and chervil.

=Croustade Cancalaise.= Drain off the juice from pickled oysters and fill the croustades with them. Cover with sauce Tyrolienne and garnish with chopped hard-boiled eggs.

=Consomme Fleury.= Sliced sorrel boiled in water for a second, boiled rice, small asparagus tips and peas, in equal parts. Serve in consomme.

=Ragout a la Deutsch.= One-half pound of sliced raw tenderloin of beef, and three lamb kidneys, season with salt and pepper and fry in frying pan with very hot b.u.t.ter. When done remove the meat and place in a deep dish. Put three chopped shallots and a green pepper cut in small dices, in the b.u.t.ter in frying pan and simmer for a minute. Drain, add two cups of brown gravy and one cup of saute potatoes. Mix with the meat, but do not allow to boil. Serve from the deep dish or ca.s.serole.

=Potage Faubonne.= Make a puree of white beans and bind with the yolk of one egg mixed with a little cream. Serve small squares of bread fried in b.u.t.ter, separate.

=Medaillon of sole, St. Victor.= Cook the fish in white wine and allow to become cold. Mix the stock with white wine sauce, bring to a boil and reduce until it becomes very thick. Strain and mix with equal parts of mayonnaise, whipping well so it will not turn. Let the sauce become cold and pour over the fish, and place in the ice box. Boil three eggs for seven minutes, cool, split in two crosswise, remove the yolk and fill with fresh caviar. Turn the eggs upside down and cover with some of the fish sauce, colored a delicate rose. Cut some peeled tomatoes in the form of strawberries, and make a vegetable salad mixed with a little thick mayonnaise. Make a pyramid of the salad in the middle of the dish, place the fillet of sole around it, and garnish with the eggs and tomatoes. Sprinkle with chopped parsley.

DECEMBER 23

BREAKFAST Honey in comb Waffles Yarmouth bloater Rolls Coffee

LUNCHEON German pancakes Chocolate Whipped cream

DINNER Potage Mathilda Lobster croquettes, cream sauce Plain potted squab chicken Stewed tomatoes Lettuce braise Chateau potatoes Cold artichokes, mustard sauce Charlotte aux pommes Coffee

=German pancakes.= Two eggs, one-half cup of milk, one-half cup of flour, a pinch of salt, a little nutmeg and one teaspoonful of sugar.

Mix well. Have a large frying pan ready with hot b.u.t.ter. Be sure and have the b.u.t.ter run all over the inside of the pan so the pancake will not stick to the sides when it rises. Pour in the batter and place in oven. When nearly done, powder with sugar and put back in oven to brown.

Serve with lemon and powdered sugar.

=Potage Mathilda.= Cream of cuc.u.mbers with small squares of bread fried in b.u.t.ter.

=Rice Creole.= Put in sauce pan three ounces of b.u.t.ter, one chopped onion, a slice of raw ham cut in small squares, and one green pepper cut in small dices. Simmer until the onions are soft, then add one cup of washed rice, one peeled and chopped tomato, two red peppers (pimentos), cut in small dices, two cups of stock or bouillon, and a little salt.

Cover and put in oven until the rice is soft. Before serving add two spoonsful of grated Parmesan or Swiss cheese. This rice may be used for stuffing green peppers, tomatoes, onions, etc.

=Chicken croquettes.= Three cups of chicken hash made from white and dark meat, one cup of chopped fresh or canned mushrooms, and one-half onion chopped very fine. Simmer in b.u.t.ter. Then add two cups of Allemande or cream sauce, season with salt and Cayenne pepper. Put on fire and reduce until thick. Bind with the yolks of two eggs. Allow to become cold, and form in pyramid shape or in the shape of a large cork, bread, and fry in swimming fat until well colored. Serve on napkin with sauce separate, or around the croquettes. A chopped truffle may be added before simmering, if desired.

=Sweetbread croquettes.= Three cups of sweetbreads parboiled and cut in small dices, and if desired, one chopped truffle. Simmer with chopped onions, and then follow recipe for chicken croquettes.

=Lobster croquettes.= Three cups of lobster cut in small dices, one cup of canned or fresh mushrooms, and one truffle chopped fine. Simmer all in b.u.t.ter, then add one-half gla.s.s of sherry wine and cook for two minutes, then add two cups of cream sauce and reduce. Bind with the yolks of three eggs. Follow directions for chicken croquettes for cooking and serving.

DECEMBER 24

BREAKFAST Preserved figs with cream Shirred eggs Dry toast Cocoa

LUNCHEON Pet.i.te marmite Broiled lobster Roast beef Cleo potatoes String bean salad Lemon pie Coffee

DINNER Potage d.u.c.h.esse Fillet of sole, Marguery Roast lamb, mint sauce Succotash Broiled fresh mushrooms on toast Alligator pear salad Peach Tetrazzini a.s.sorted cakes Coffee

=Pet.i.te marmite.= Put in a vessel with cold water to cover, five pounds of short ribs of beef and a soup hen. Season with a spoonful of salt, and bring to a boil, and skim carefully so the broth will be clear. Then add two large carrots, three turnips, a piece of cabbage, one stalk of celery and four leeks, all tied in a cheese cloth; one bouquet garni, and a large marrow bone. When beef and fowl are well done remove, take off the skin and fat and cut the meat in pieces one inch square. Remove the bouquet garni, and cut the cabbage, carrots, turnips, celery and leeks in round pieces one-half inch in diameter. Put the beef, chicken and vegetables in another pot and strain the broth over them. Boil slowly for five minutes. Have your butcher saw some raw marrow bones in wafers as thin as paper, and add them to the soup at the last moment.

Serve very hot in soup tureen, with a sprinkle of chopped chervil. Cut some crust of bread or rolls in diamond shape, bake in oven till brown, and serve separate. Special earthern pet.i.te marmite pots are carried at the large stores, and are preferable to tureens for serving.

=Broiled lobster.= Cut a live lobster in two lengthwise, season with salt and pepper, sprinkle with olive oil, and broil on hot iron. Serve with maitre d'hotel sauce, garnished with lemons and parsley.

=Cleo potatoes.= Cut raw potatoes in pear shapes the size of an egg, parboil in salt water, then put in a well-b.u.t.tered pan pointed end up, sprinkle with melted b.u.t.ter and roast in oven, basting all the time till brown. When done, salt and serve on napkin, garnished with parsley.